recipes

400g Panggang Paste

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1 tablespoon smoked paprika

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400ml tinned coconut milk 

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400g chopped tinned tomatoes

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200g diced white onion

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1kg firm white fish, cut into chunks

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250g diced red peppers

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250g diced butternut

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15g chopped coriander

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2 limes, juiced

400g Panggang Paste

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50g sriracha chilli sauce

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700g dried rice stick noodles (around 3mm width) (to make approx. 1.4kg cooked noodles)

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1.2kg pork mince

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400g sliced peppers

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5 spring onions, sliced

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2 limes, juiced

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30g Thai basil or basil leaves

400g Mexican Chilli Orange Paste

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3kg baby back ribs

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1.5 cups cola

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50g strawberry jam

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50ml bourbon whisky

Chicken:

250g Mozambican Coconut Piri Piri

20 boneless chicken thighs

1 can (330ml) ginger beer

1½ Tbsp finely grated ginger

Dressing:

150g Mozambican Coconut Piri Piri

100g mayonnaise

2 tsp finely grated ginger

Salad:

600g diced watermelon

200g cored and sliced cucumber

200g diced avocado

30g chopped mint

Dressing:

200g Korean Bulgogi

100g orange juice

150g Nasi Goreng Paste

450ml water

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100g diced onion

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400g diced pork

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1 lime, juiced

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10 soft 6-inch mini tortillas

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150g diced fresh pineapple

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30g crushed peanuts, to garnish

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30g chopped coriander, to garnish

Chicken:

1kg mini chicken breast fillets

200g Cuban Chimichurri

15g honey

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Salad:

10 ripe peaches, quartered

250g mixed leaf salad

15g torn mint leaves

15g chopped coriander

200g crumbled feta cheese

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Dressing:

100g Cuban Chimichurri

15g honey

150g orange juice

400g Mexican Chilli Orange Paste

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3kg baby back ribs

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350ml apple cider

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50g unsweetened dark chocolate

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30g honey

150g Mexican Chilli Orange Paste

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10 ears of corn

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150g mayonnaise

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150g sour cream

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150g crumbled feta

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30g chopped coriander

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1 lime, halved